Loaded Pumpkin and Carrot Soup


Everybody loves pumpkin soup, but it can ONLY be better with the addition of spicy, crunchy toppings. And who would say no to extra veg?

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Loaded Pumpkin and Carrot Soup
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a large pot, saute the onion in olive oil until tender.
  2. Add the garlic and stir a few minutes until starting to brown.
  3. Add the chopped pumpkin, potato, parsnip and carrot and pour in stock until it just covers the vegetables.
  4. Simmer until the vegetables are tender, and then blend to a smooth puree.
  5. Check the flavouring - is it salty enough? Do you need a little more liquid? Add more stock if so.
  6. Add the cream and gently heat.
toppings
  1. Saute the sourdough cubes in a little olive oil, salt and garlic until browned and crispy.
  2. Toast the pumpkin seeds until they start popping and go brown.
  3. Serve the soup topped with the croutons, pumpkin seeds, chilli flakes, herbs and a dollop of sour cream.

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